No-Bake Strawberry Cheesecake

The delicate, sweet and fruity cheesecake is the perfect vegan treat for a warm summer’s day. Made with fresh fruit & vegan-friendly ingredients, this vegan cheesecake is packed full of flavour & healthy ingredients.

No-bake strawberry cheesecake

Recipe by Hedi Heart ( www.hedihearts.com)

Serves: 10 slices | Prep Time: 25 minutes | Chill Time: 6 hours freeze & keep in the fridge

Ingredients

For the base:

• 1,5 cups mixed nuts (I used almonds, hazelnuts, walnuts and cashews)
• 7 medjool dates
• 2 tbsp raw cacao powder
• 1 tbsp coconut oil
• 1 tsp cinnamon

For the cheesecake filling:

• 1 punnet strawberries (400g)
• 2 cups cashews nuts, soaked for 4 hours and drained
• 1 cup coconut butter
• ¼ cup brown rice syrup
• Juice from 1 big lemon

Topping / Optional

• Optional: Melted raw chocolate

Method

The day before: Soak the cashews overnight or for at least 4 hours.

Base:

1. To make crust pop the nuts in a food processor or blender and blend until finely chopped.
2. Add in the remaining ingredients and pulse until you get a sticky dough
3. Tip the mixture in your cake tin and press down firmly; I used the bottom of a glass to press the crust down, and it worked perfectly.

Filling:

4. To make the cheesecake topping pop all filling ingredients in a food processor and blend until smooth.
5. Just let it run for a few minutes; the texture should be nice and creamy.
6. Taste and adjust sweetness by adding more rice syrup if needed (I don’t like it too sweet)
7. Next pour the filling on top of base and spread out until smooth.
8. Pop in the freezer for minimum 6 hours or preferably overnight.

Topping:

1. If you want to make it even more fancy pour over some melted raw chocolate
2. Once fully frozen you can refrigerate it and serve with fresh strawberries
3. It will last for up to a week in the fridge